Thursday, December 22, 2011

Penny’s Rum Cake

This delicious recipe is from the mother of a former SL coworker of mine. His mom would make it for us at Christmas and we always eagerly anticipated the arrival of the package from Kentucky! It’s so simple—the basis is a cake mix. If you have any left, it freezes well. Five of my nieces came to help me bake for Christmas today. The little girls took turn adding things to the mixer, and Mad, who’s 13, chopped pecans. We had a great time together. Enjoy!

Penny’s Rum Cake
1 box golden yellow cake mix
1 box instant vanilla pudding
1/2 cup butter, melted
1/2 cup water
1/2 cup light rum
4 eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup butter
1/4 cup light rum
1/4 cup water

1. Combine cake mix and next 4 ingredients. Beat in eggs, 1 at a time, until blended after each addition. Lightly grease a Bundt pan, and sprinkle pecans in bottom of pan. Pour batter over pecans.
2. Bake at 325° for 1 hour or until done.
3. Meanwhile, combine sugar and remaining ingredients in a small saucepan. Bring to a boil, and cook 2 minutes.
4. Use a skewer or large fork to make holes in warm cake still in pan. Slowly pour sugar mixture over cake, and let stand 25 minutes before removing cake from pan.
my helpers: LB, Mad, AC, Em, Mol